| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Food networ, Food8 |
4 |
servings |
INGREDIENTS
| 16 |
|
Raw tiger prawns |
|
|
Sea salt and freshly ground black pepper |
| 16 |
|
Squares filo pastry dough; each 10cm x 10cm |
|
|
Melted unsalted butter |
| 32 |
lg |
Fresh basil leaves |
| 1 |
|
Egg yolk |
|
|
Vegetable oil for deep frying |
| 4 |
|
Handfuls mixed salad leaves; weighing about 90g |
|
|
; (3oz) |
| 4 |
tb |
Soy sauce |
| 1 |
|
Large; ripe mango |
| 1 |
|
Hard boiled egg yolk |
| 4 |
tb |
Mayonnaise |
| 2 |
ts |
Finely shredded fresh basil |
| 100 |
ml |
Orange juice; (3 1/2fl oz) |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Soy sauce |
| 4 |
tb |
Olive oil |
|
|
Freshly ground black pepper |
INSTRUCTIONS
FOR MANGO SAUCE
SOY VINAIGRETTE
First make the mango sauce: Peel the mango, then cut the flesh from the
flat central stone. Chop the flesh coarsely. You should have about 100g
(4oz) of mango flesh. Put the flesh in a food processor or blender with the
hard-boiled egg yolk and mayonnaise and work until smooth. Press the
mixture through a fine sieve in to a bowl. Stir in the basil and season to
taste with salt and pepepr. Set the sauce aside.
Peel the prawns, then make a shallow cut down the rounded back of each and
remove the dark intestinal vein. Rinse the prawns and pat dry with paper
towels. Season with salt and pepper.
Put a filo square on the work surface and brush it with melted butter. Set
a basil leaf in the centre and put a prawn on top. Lighly beat the egg yolk
and brush a little on the edges of the filo square. Fold 2 opposites sides
of the square over the prawn and press to seal. Press the ends together to
seal. Wrap and seal the remaining prawns in the same way.
Heat a pan of oil for deep fying to 175°C/325°F. Meanwhile, wash and dry
the salad leaves thoroughly. When the oil is hot add the prawns in filo, 4
at a time. Fry for 3 minutes or until golden and crisp, turning them over a
few times so that they brown evenly. Drain on paper towels. At the end of
frying, turn up the heat under the pan until the oil is 180°C/350°F. Add
the remaining basil leaves and fry for a few seconds until crisp, bright
green and translucent. Drain.
Toss the salad leaves in soy sauce vinaigrette, then divide among the
plates, piling the leaves in a mound at the top. Arrange the prawns in filo
in the centre of the plates and garnish with the fried basil. Serve with
the mango sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Have you thanked God today?”